| DETAILS |
It is important not to overcook lean pork, as it has a tendency to dry out. Learn how the meat feels to the touch when it’s cooked to your liking and check on it regularly. Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices our suppliers use reduce animal stress and lower food miles. Even the best meat still requires expert preparation, so we work with master butchers who ensure our diced pork is in perfect condition. They also use their experience to cut the pieces to uniform size. This is not merely to make it look pretty on a skewer or on the plate but also to ensure that they cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer. |
|---|---|
| SHELF LIFE | 5 Days from date of delivery |
| STORAGE ADVICE | While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing. |
| PACKAGING |
This pack weighs approximately 400g. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
| COUNTRY OF ORIGIN | UK |
Cooking instructions:
Remember to remove your diced pork from the packaging, pat dry and bring to room temperature
Pre heat your oven to 135 C temperature
Next choose a suitable sized oven proof casserole with a tight fitting lid
Season the meat just prior to colouring with good quality sea salt
Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half
Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil
Fry the pork on all sides in small batches then transfer to the casserole dish
Next fry the mirepoix until lightly coloured
Then add half a bottle of red wine, cider or a favourite local ale and reduce by two thirds then add 500 ml of essential cuisine chicken stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth
Pour the sauce over the pork and cover
Place in the centre of the oven and cook for approximately 2 hours 30 minutes, the meat should be tender when pierced with a meat fork
Remove from oven, carefully take out the pork and keep warm
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the pork ready to serve
We entrust DPD to deliver everything you order to mainland addresses in the UK. You can select you preferred delivery date at check-out. Next-day delivery has a cut-off time of 12pm, but please note, next-day delivery is not available on everything. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.
